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RECIPE: French Onion Soup

16 years ago

French Onion Soup

2 Tbsp unsalted butter

8 medium onions, thinly sliced

1 tsp sugar

1 Tbsp flour

¼ to ½ cup dry red wine or sherry (see note)

5-6 cups beef broth

French Bread Baguette slices, toasted (½-inch thick)

Gruyere cheese, grated or sliced

Melt butter in heavy large pot over medium low heat. Add onions. Cover and cook for about 35-40 minutes. This allows the water from the onions to drain out.

Uncover, sprinkle onions with the sugar and let onions brown slowly until theyÂre all caramelized, about 40 minutes. Try not to stir them too much or they wonÂt caramelize.

Sprinkle flour over onions and stir to coat; cook 1 minute. Add wine and bring to boil, scraping up any browned bits. Cook for 1 minute. Add stock and bring to simmer. Partly cover and simmer for ½ hour for flavours to combine. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat broiler. Ladle soup into boiler-proof bowls. Top with slices of toasted French bread. Sprinkle with grated (or sliced) Gruyere cheese. Broil until cheese melts. Serve immediately.

NOTE: Start with ¼ cup wine first. After stock is added, taste it. If desired, add the other ¼ cup wine. If using sherry instead of wine, try using a little less than the ¼ cup first (no need to add more sherry either, for my family's taste anyways).

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